My whole life I thought Popovers were a Jewish thing – none of my friends’ parents ever made them, and they always seemed to be synonymous with New York city Jewish restaurants and neighborhoods.
They also appeared to be so fancy and complicated to make since my Mom, like so many of her other family-favorite dishes, only served them at special holidays.
A few years ago, at the ripe ol’ age of 41, I discovered neither of those things were true!
I decided to buy one of those special Popover pans and give it a shot. I mean, it’s not like baking bread where there’s yeast involved…how hard could they be? Not hard at all! So dang easy, I was like “What? Huh? That’s it?!”
Then I went on Wikipedia, curious to know how the Popover got it’s name, and discovered their origin is English-inspired. Settlers from Maine who founded Portland (Oregon!!), Americanized the pudding from Yorkshire. Craziness!! Lol.
So, I now know more about Popovers than I ever thought I would (or wanted to), and they are no longer reserved for only twice a year, although great for Thanksgiving.
With a crispy exterior, hollow interior, and light, buttery taste, they are my absolute favorite roll. As Trevor would say, “they are 89,000 good.”
Prep time: 10 minutes
Batter resting time: 1 hour
Cook time: 45 minutes
• 4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 3 1/2 cups whole milk
• 6 large eggs, at room temperature
In a large mixing bowl, sift the flour, salt, and baking powder together. Place the milk in another bowl and microwave on high for 2 minutes, or until warm (not hot) to the touch.
In a large bowl, beat the eggs with an electric mixer on medium speed for about 3 minutes, until foamy and pale in color. Turn down the mixer to low and add the warm milk. Gradually add the flour mixture and beat on medium speed for about 2 minutes. Turn the mixer off and let the batter rest for 1 hour at room temperature.
Pre-heat the oven to 450°F
Spray a popover tin generously with nonstick spray and place on a cookie sheet. Fill the popover cups almost to the top with the batter. Transfer to the oven and bake for 15 minutes. Turn down the oven temperature to 375°F and bake for 30 to 35 minutes longer, until the popovers are a deep golden brown on the outside and airy on the inside.
Serve hot with butter or jam.
NOTE: The key to making great popovers is having both the eggs and milk warm before mixing and allowing the batter to sit at room temperature for 1 hour before baking. Pre-made batter tends not to work very well.
Also, for best results you’ll need a Teflon-lined popover pan with a 12-cup capacity (or 2 pans with 6 cups, obviously), although rumor has it that regular muffin pans will work ok.
(originally from Neiman Marcus)